Table 1 Data (median and range) of baseline saliva (S0) and experimental saliva samples (SExp) of the four groups
| Ginger | Bouillon | Treat | Control | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Unit | S0 – 2 min | SExp – 2 min | SExp – 30s | S0 | SExp | S0 | SExp | S0 | SExp | |
| Amount of saliva | ul |
450 (200–1200) |
1200 a b (600–1700) |
900 b c (400–1600) |
500 (200–800) |
650 a (200–1900) |
400 (100–1100) |
700 a (300–1000) |
400 (0–900) |
400 (0–1100) |
| pH |
Score 1–5 |
8 (8–9) |
9 (8–9) |
8.5 (7–9) |
7 a b c (7–9) |
9 (8–9) |
7.5 a b c (6–9) |
9 (8–9) |
9 (8–9) | |
| Handling |
Score 1–5 |
1 (1–2) |
1 (1–2) |
1 (1–3) |
1 (1–3) |
1 (1–5) |
1 (1–5) |
1 (1–2) |
1 (1–2) | |
| Excitement |
Score 1–5 |
1 (1–1) |
1 a (1–2) |
1 (1–3) |
1 (1–3) |
1 (1–4) |
1 (1–5) |
1 (1–1) |
1 (1–1) | |
| Chewing |
Score 1–5 |
2 (1–3) |
3.5 a (1–4) |
2 (1–4) |
3 (1–5) |
2 (1–4) |
3 a (3–4) |
2 (1–5) |
2 (1–5) | |
| Saliva cortisol concentration | nmol/l |
0.4 (0.1–1.2) |
0.7 a (0.5–3.6) |
0.3 c (0.1–1.0) |
0.4 (0.2–1.5) |
0.4 (0–1-1.1) |
0.4 (0.2–2.2) |
0.6 a (0.3–2.4) |
0.4 (0.1–1.2) |
0.5 (0.2–1.7) |